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Slow–Cooked Lamb & Pumpkin Pizza

Is there anything better than home-made pizza? The delicious Mediterranean flavours of slow-cooked lamb work well scattered with tangy feta cheese and crispy pieces of pumpkin. The leftover lamb can be used throughout the week in everything from salads to stews.

Slow–Cooked Lamb & Pumpkin Pizza

Serves 4

Slow-Cooked 
Lamb Shoulder

1 tbsp olive oil
2 tsp smoked paprika
2 tsp ground cumin
3 cloves garlic, crushed
1½kg lamb shoulder
1 cinnamon quill
1 cup white wine
1 cup chicken stock

Pumpkin

500g butternut pumpkin, peeled, seeded and cut into 3cm wedges
2 red onions, cut into 8 wedges
1 tbsp olive oil
Pizza Bases
1 cup warm water
2 tsp instant dried yeast
1 tsp caster sugar
2½ cups plain flour
½ cup finely grated parmesan
2 tbsp olive oil

Topping

½ cup smokey barbecue sauce
100g buffalo mozzarella, torn
75g feta cheese, crumbled
50g baby rocket leaves

To make slow-cooked lamb shoulder, preheat oven to 150˚C. Combine oil, paprika, cumin and garlic in a small bowl. Season with salt and pepper and then rub over lamb. Heat an oiled flameproof roasting pan over a medium heat.

Sear lamb for 3 to 4 minutes on each side, or until golden brown. Add cinnamon, wine and stock. Cover tightly with foil. Roast lamb for 3½ to 4 hours, basting every hour, or until very tender and falling off the bone. Cool slightly and shred. Discard fat and bones. Toss with some cooking juices. Reserve 2 cups for pizza.

Store remaining lamb in an airtight container for up to 3 days.

Preheat oven to 200˚C. Place pumpkin and onions on a baking tray lined with baking paper. Drizzle with oil. Season with salt and pepper. Roast for 35 minutes.

To make pizza bases, combine water, yeast and sugar in a small jug. Cover and set aside for 5 minutes, or until foamy. Combine the flour, parmesan and salt in a large bowl. Add yeast mixture and oil. Stir with a knife until mixture comes together.

Form into a ball with your hands and tip on to a lightly floured bench. Knead for 5 minutes or until dough is smooth and elastic. Place in a lightly oiled bowl, cover and set aside in a warm place until dough doubles in size, approximately 10 minutes. Oil two large baking trays. Slice dough in half. Roll each half out to a 20cm x 35cm rectangle. Place on trays.

Increase oven to 220˚C. Spread sauce over bases leaving a 2cm border. Top with lamb, pumpkin and onions. Tear mozzarella and scatter over feta. Bake for 15 to 20 minutes or until cheese is golden and bases are crisp. Season with pepper, top with rocket and serve immediately.

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